Homemade Chicken Marasala made with tenderized lightly breaded chicken breasts and a mushroom wine butter sauce is a favorite dinner at our house.
I had a craving. For whatever reason, I wanted chicken marsala and I wanted it bad. The thought of perfectly tender chicken smothered in a mushroom wine butter sauce… well, let’s just say I couldn’t get the idea out of my head. What can I say? When this girl has a craving, the only way to stop it is to satisfy it.
Now, melting an entire cube of butter into this sauce may seem a bit extreme, but its not. Its nothing but good. The trick is to reduce the wine down by half if not more, then cook up those mushrooms in the reduced wine with some chicken stock, and then let that butter melt until its oh-so-good.
This recipe nearly didn’t make it onto the blog because I made it before daylight savings and it was a really dark rainy day here in Oregon. I refuse to get out my extended lighting set up so I cranked the ISO on my camera up to 3200. If you know how to shoot in manual, you know that is pretty high and it results in some grain in the photo, but this dinner was so tasty I thought it was worth it.
Add this delicious chicken with mushroom sauce to some pasta with fresh herbs and finely grated cheese and you have one satisfying meal. Enjoy!
- 1 cup all purpose flour
- Salt and freshly ground black pepper
- 1 1/2 pounds about 3 chicken breasts
- oil for cooking I use avocado oil
- 1 teaspoon about 2 cloves garlic, minced
- 1 1/2 cups marsala wine
- 2 cups chicken broth
- 8 tablespoons 1 stick butter
- 16 ounces thinly sliced mushrooms
- Fresh herbs such as chives or grated cheese for garnish, optional
To prepare the chicken, tenderize by placing inside plastic storage bag and beating with a meat tenderizer or rolling with a heavy rolling pin.
Season the flour with salt and pepper. Coat the chicken with the flour mixture and shake off any excess.
Heat a large frying pan or dutch oven medium heat and add enough oil to coat the bottom of the pan. When the oil is hot add the chicken and cook until golden brown, 2 to 3 minutes each side. Remove from heat and transfer to a plate tented with foil to keep warm.
Add the marsala wine to the pan and scrape bottom of pan while cooking over medium high heat. Continue cooking the wine until the volume decreases to about a forth of what you added, then add the sliced mushrooms and chicken broth. Allow to heat through.
Stir in the butter and finish by spooning over the cooked chicken. Serve with pasta or mashed potatoes. Garnish with fresh herbs or cheese if desired.
Note: Mixture will be very liquidy which is how I like it because I combine with cooked pasta, but if you'd prefer to thicken it, you can combine equal parts (about a tablespoon each) of corn starch and water in a small dish and whisk it into the mixture to thicken it.